Pasta Alla Zozzona

Italy’s best pasta ? I think so

Photo by Limor Zellermayer on Unsplash

While I was looking through my NYT Cooking App for cooking ideas, a rare occurrence happened, a pasta dish appeared that I hadn’t heard of. Even more shocking, it was a Roman pasta dish. I love Rome, I’ve been probably 4/5 times and probably tried every native Roman pasta dish and been to all the tourist hotspots and under the radar joints and never heard of it. Apparently, it’s the love child of the 4 main Roman pasta dishes, Cacio E Pepe, Pasta Alla Gricia, Amatriciana and Carbonara. If you like any of the previous dishes then I’m 99.9999961% sure you’ll love this dish too and long as you get your mise en place right, I think it’s actually pretty easy to cook.

But anyway back to the dish, Pasta Alla Zozzona. Paid Subscribers let’s get into it and the different tips/tricks I think helped elevate the dish. Free subscribers, you may be able to find the dish by searching via the author of the recipe Anna Francese Gass. Failing that, I’ve found a very good similar recipe via this YouTuber I like who gives a great introduction to the dish and how to cook it too! If you can’t get guanciale (apparently it’s available in Waitrose) you can just use pancetta and crank up the black pepper. Lemme know your thoughts/experience if you give it a go !

See y’all next week, when I’ll either challenge ChatGPT to actually do something good for humanity (give me a good recipe) or talk about the best meal I’ve ever had that turned my companions and I into rubes who got finessed into paying 175 for wine.

Recipe Difficulty : 3/10

Honestly, there isn’t much difficulty with this pasta dish, long as you prep the ingredients and trust your taste on the salt and pep, you’re all set